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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Carrot, Beet and Chickpea Salad

RECIPE By PlantPlate
A vibrant, earthy, herbaceous salad that's perfect for packed lunches, picnics and summer barbecues.

Prep Time: 15 Minutes
Cook Time: 0 Minutes
Yield: Serves 2 (can easily be doubled to serve 4)

Notes:

This salad is great for picnics and packed lunches, as it will keep well in the fridge if made ahead of time (up to 6 hours.)

We use raw beets in the recipe, but you can use cooked beets instead if you prefer. Simply slice them into thin strips before adding them to the mix.

Ingredients:

  • 2 medium carrots, grated
  • 1 medium red beet, grated
  • 1 15 oz. (425g) can chickpeas, drained and rinsed
  • 2 tbsp. chopped fresh parsley
  • 2 tbsp. chopped fresh dill
  • 3 tbsp. lemon juice
  • 1 tbsp. apple cider vinegar
  • 1 small garlic clove, minced/crushed
  • 3 tsp. mild mustard
  • Freshly ground black pepper, to taste

Instructions:

  1. Place the grated carrot, grated beet, chickpeas, parsley, dill and coriander in a salad or mixing bowl.
  2. In a small jar or jug, combine the lemon juice, vinegar, garlic and mustard. Whisk or stir until combined. Pour the dressing over the salad ingredients and toss well, until everything is evenly incorporated.
  3. Season with freshly ground pepper and serve.